Braised Purple Cabbage with Apples
I like this dish with a hint of sweetness so the seasoning here is perfect for me. I would imagine that you could replace half the water with apple juice or cider if you want it sweeter.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 6
low fat
quick
side dish
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tbsp. butter
- 3/4 cup water
- freshly ground pepper
- 1 tsp. kosher salt
- 1 tsp. caraway seeds
- 1 large red onion sliced into thin crescents
- 2 tsp. brown sugar
- 3 tbsp. cider vinegar
- 1 head purple cabbage (about 2 pounds), sliced into 1/2-inch strips
- 1 large firm apple peeled and sliced 1/4-inch thick
- Carbohydrate 7.34877964798227 g
- Cholesterol 161.966666666667 mg
- Fat 61.1611925 g
- Fiber 0.541343736847242 g
- Protein 1.10742270832747 g
- Saturated Fat 38.6981979166667 g
- Serving Size 1 1 Serving (157g)
- Sodium 827.61988888752 mg
- Sugar 6.80743591113502 g
- Trans Fat 4.32474762499999 g
- Calories 571 calories
In a wide heavy saut? pan over medium heat, melt the butter. Add the onions, brown sugar, caraway seeds, salt, and a few grinds of pepper. Saut? the mixture, stirring occasionally, for 5 to 7 minutes, until softened. Add the water, vinegar, cabbage, and apple. Raise the heat and bring to a boil. Cover, reduce the heat to low, and braise for 25 to 30 minutes. Uncover and cook over high heat for a few minutes until the juices have reduced. Season the dish to taste with salt and pepper.
